This recipe is based off of a recipe from the cookbook, Vegan For Everybody. If you made my last meal, eggplant and pepper stir fry with garlic ginger sauce , you will notice a lot of similarities in cooking methodology between these two recipes, for example, both utilize garlic and ginger in the same way. I’ve realized how much I LOVE using fresh ginger and garlic in recipes now, because it seriously makes the biggest difference for flavor.
This dish combines savory and sweet to make a filling and flavorful dish of YUM. Not only is it tasty, but its also super easy to make – takes less than 30 minutes! Cauliflower is an awesome hearty vegetable full of tons of vitamins and minerals to fuel and nourish your body (think – vitamin C, vitamin K, vitamin B, folate, potassium, magnesium, thiamine and much much more!)
Ingredients:
Sauce:
– 1 can coconut milk (I used light coconut milk because it has less sugar)
– 3 tbsp vegetable broth
– 1 tbsp brown sugar
– 2.5 tsp Thai red curry paste
– juice from 1 lime
– few shakes of red pepper flakes
Cauliflower base:
– 1 head of cauliflower cut into 1/2 inch pieces
– 2 garlic cloves (make sure this is fresh garlic!! makes a huge difference in terms of flavor)
– 1.5 tsp ginger (or just a nicely sized chunk – also make sure this is fresh!)
– 1 tbsp plus 1 tsp vegetable oil
-1/4 cup water
– 1/4 tsp salt
-1/4 cup cut basil leaves
Instructions:
- Whisk all of the ingredients for the sauce in a bowl and set aside.
- Mince garlic and ginger (or use a food processor to cut into tiny pieces), and combine with one tsp of vegetable oil in a small bowl. Set aside.
- Heat 1 tbsp of vegetable oil in a large saucepan over high until it is slightly shimmering. Then, add the cauliflower, salt, water and cover the pan for about 5 minutes until the cauliflower is translucent and soft. If you have your life together more than me, then maybe you’ll have the correct size lid!!
- Remove lid and cook cauliflower for 10 more minutes, stirring occasionally, until all of the water has evaporated and the cauliflower is browned.
- After the cauliflower has browned, make a space in the middle of the pan and add the garlic, ginger and oil mixture to the middle of the pan. Mash the mixture down with a spatula until it becomes fragrant – this usually takes about 30 seconds – 1 minute.
- Stir the garlic/ginger mixture into the cauliflower. Now, whisk the sauce ingredients again and add the sauce to the pan. Stir the mixture until the sauce thickens in about 1 minute (see in second picture below)
- Add basil and now you are done. You can serve this meal over rice to make it more filling, or enjoy it as a side to another main course. Enjoy!! Be sure to follow me on Instagram @jrp.fitlife for more frequent recipes, workout posts, & lifestyle tips. 💪🏼🌻😋
Jacqueline Rebecca 